- 4 days ago
- #realityinsighthub
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ⭐❤️❤️❤️⭐
Category
😹
FunTranscript
00:00On Hell's Kitchen, Battle of the States.
00:02Oh.
00:03We're going to have a little fun.
00:05After deciphering license plates for ingredients.
00:07Pineapple.
00:08Bourbon, Chef.
00:09Portobello.
00:10Let's go, Red Team.
00:12Aniyah from Delaware ignored her team's concerns.
00:15I think it might be like a tad salty.
00:17Really, I like this.
00:18But Chef Ramsay agreed with the team.
00:20It is way too salty.
00:23With the scores tied, it was Henry from Texas's
00:26Korean sweet and sour glazed pork chop.
00:28It's delicious.
00:29Congratulations.
00:30That sent the blue team golfing and gloating.
00:34Stop being lazy.
00:35How about you guys shut the hell up.
00:38Then Chef Ramsay surprised the chefs
00:41with a shocking announcement.
00:42The four chefs who have scored the lowest in the challenges
00:47will now be cooking for their life.
00:51Nevada's Ellie.
00:52The cook is beautiful.
00:54And Massachusetts' Jayden.
00:56It's crispy and it's seasoned beautifully.
00:58Earned their right to remain in Hell's Kitchen.
01:00Say goodbye.
01:01Head back to the dorm.
01:02Henry!
01:03And now, the continuation of Hell's Kitchen.
01:09Pond puree.
01:09And Chris in the hot seat.
01:11And the fish is?
01:12The fish is glistening.
01:13It's so beautiful.
01:14In the end, Chef Ramsay sent.
01:16Cara Marie.
01:17Home.
01:18Ending her dream of becoming head chef at Hell's Kitchen
01:21Foxwoods Resort Casino in Mashantucket, Connecticut.
01:27And now, the continuation of Hell's Kitchen.
01:31Oh, my God!
01:33I like this.
01:34Oh, my God!
01:37I'm back.
01:38Even though I got a fight, it feels good to be back.
01:41Now I have to go to a new level.
01:44Oh, my God.
01:45Ew.
01:46It looks so chewy.
01:47Ew.
01:48Ew.
01:49We're in the top ten!
01:53We're in the top ten!
01:54We're in the top ten!
01:56Top ten, guys!
01:57Top ten right here!
01:59Yeah, I'm top ten, but I might be ten.
02:01Who I am as a chef, who I am to my daughter,
02:04all that's on the line for me.
02:05That's my worst plate I put up.
02:07From today, from right to now,
02:09we are all on the same playing field.
02:11We are all top ten.
02:13Shake it off.
02:14It's only up from here.
02:16You guys didn't see it, but, like,
02:17he straight up was like,
02:19this is not me, and I think you're the weakest chef.
02:21He's like, that's far from it.
02:23He's like, it was just an average of numbers.
02:25Oh, my God.
02:26It's already over.
02:29It's been over.
02:32You're an ass.
02:33She heard you.
02:36You said it.
02:37Well, you were thinking it.
02:40Jada and Anaya think that they're not .
02:43Hey, she heard her, right?
02:45Huh?
02:46Did she hear her?
02:47What?
02:47Oh, nothing.
02:48Who are you to undermine what I just accomplished?
02:51It's what bullies do.
02:52If I could poke that bear without the repercussions
02:55of a hothead coming at me for the rest of this competition,
02:59I would look them dead in the eye and just be like,
03:01go yourself.
03:03True colors are showing,
03:04and Jada's a mouse in the kitchen during dinner serves.
03:07I don't give a if they don't see me as a threat.
03:09I'm like, time will tell,
03:11and I'll be laughing in their faces
03:14because I'm a force to be reckoned with here.
03:16I'm stronger than both of them on the line.
03:19And you know what?
03:20Chef Reams is looking for a leader,
03:21and he's looking for a leader on the line.
03:23Neither one of them are leaders.
03:24No.
03:25Do they just feel threatened by you?
03:27If they do, great.
03:28If they don't, even better.
03:30Because then it's like a sleeper attack.
03:32Like, oh, I don't have to worry about this.
03:34Ha, ha, ha.
03:35Yeah, you do.
03:45Line up, guys.
03:46Let's go.
03:48Good morning.
03:49Good morning, Chef.
03:50Today I'd like to talk to you about some well-known chefs.
03:52In fact, industry leaders.
03:54Let's begin with Emeril Lagasse.
03:56Oh, yeah.
03:58He is a living legend.
04:00Bam!
04:01Essence of Emeril.
04:02That was his special seasoning,
04:03and he'd always be like, oh, yeah, babe.
04:04Graham Elliott.
04:05Yes.
04:06Youngest ever two-star Michelin in Chicago.
04:09Yes.
04:10I actually met Graham Elliott once at a concert in Chicago,
04:12and, yeah, it's on my social media.
04:14We took a picture together.
04:15Michelle Bernstein.
04:16Yeah.
04:17A James Beard Award winner.
04:18Powerhouse chef.
04:20She's in a league of her own.
04:21Lastly, the amazing Rock Harper.
04:23Oh, Rock Harper.
04:25How's Kitchen season three winner?
04:27Yes.
04:28Rock Harper is a badass.
04:31He is a great inspiration.
04:33These four also share one big thing in common.
04:37Anybody have a guess?
04:39They know you.
04:40That's true, but that's not the answer I'm looking for.
04:42Who mentored them?
04:43You're getting warmer.
04:44Well, I'm going to tell you one more critical thing that they all share,
04:48and that is where they got their start.
04:50Johnson and Wales University.
04:52That's where you went, Anaya, yes?
04:53Yes, chef.
04:54That's where I went.
04:55Chris, too.
04:56I went to Johnson and Wales in 2018.
04:58Anything Johnson and Wales, I love.
05:00Listen carefully.
05:01Tomorrow night, Hell's Kitchen will be closed for a very exclusive private event.
05:05Wow.
05:06Celebrating Johnson and Wales University's 50 amazing years.
05:11So, for your next challenge, you'll be creating the menu for that celebration tomorrow night.
05:16Wow.
05:17The team that gets the most dishes on the menu wins this big challenge.
05:21Understood?
05:22Yes, chef.
05:23Now, please welcome Assistant Dean T.J. Deladon and one of their top students,
05:30Hollis Tafili.
05:31Welcome.
05:32Hi, bud.
05:33Jay Wu.
05:34I love seeing such young kids being so passionate about this because I remember when I was 14 years old
05:41in culinary school and dedicating my every fiber into this industry.
05:47T.J., let's get into the menu.
05:48Let's talk about the appetizers.
05:50Our hub campus is in Providence, Rhode Island, and we're the ocean state.
05:53So, squid and scallop, I think, is where we like to go.
05:55Love that.
05:56So, talk about the entrees.
05:57Where would you go with the fish?
05:58Yeah, we'd love to see monk fish.
05:59Duck and filet mignon.
06:00Love that.
06:01Much like many schools, we base our curriculum on classic French technique.
06:06Think four to five ingredients.
06:07You've got to focus on knife cuts, sauce production.
06:11Just make it clean.
06:12Don't overcomplicate it.
06:13This is right up my alley.
06:14Teams, have a quick meeting right now and decide who's doing what.
06:18I would love to do duck.
06:19Muck fish.
06:20Okay, and then we have squid.
06:21Scallops, I guess.
06:22Scallop.
06:23I'll do scallops.
06:24I want the squid.
06:25Who's doing filet?
06:26Oh, I was gonna.
06:27Right.
06:28Red Team, Blue Team, you've got 45 minutes to prepare your incredible tasting menus.
06:30Your 45 minutes.
06:31Start now.
06:32Off you go.
06:33All right.
06:34Scallop, you're running too slow.
06:35We gotta go.
06:36So, I was thinking about doing like a bouillabaisse, but it usually has different seafood in it.
06:45It's definitely a little risky to pull off a bouillabaisse because we're highlighting monkfish.
06:49So, I definitely want to try to take heart to using some really hearty veggies.
06:54The broth has to be on point.
06:55I don't think I should blitz the tomatoes because I think bouillabaisse is usually like a thinner broth.
06:59So, to do this in 45 minutes is a little psychotic.
07:02Let me get these blueberries going.
07:09Ellie, what are you thinking about?
07:10Chef, I want to do a blueberry brandy demi and then a little bit of a toasted farro and then just that sport beautiful duck on top.
07:16Are you putting anything else in that farro?
07:18I'm still thinking.
07:19I am not the most experienced with French.
07:21Okay, I'm gonna make spinach pasta.
07:24Okay.
07:25Flash fried squid.
07:26Heard that.
07:27I know we only have 45 minutes and making fresh pasta is absolutely a huge risk, but I have to impress my school.
07:33I didn't just spend $70,000 on college for no reason.
07:36Please don't stir.
07:37Oh my lord.
07:41Chef, I'm gonna make a squid sausage.
07:43There's just no idea.
07:44Have you done something like this before?
07:45I guess.
07:46Yes, chef.
07:47I'm walking on the wild side.
07:48I decided to do squid inside a squid because I really thought about trying to think outside the box because that's who I am as a person.
07:54I'm not normal.
07:55I don't think straight.
07:56Hold this.
07:57Hold that tip.
07:58My food's gonna show you that this man is insane.
08:00I am literally a mad scientist.
08:02I'm gonna twist it.
08:05What you making?
08:06I'm doing a chiron sauce for my filet.
08:09Chiron sauce is very hard to make because it breaks easily.
08:13Lady, you have about 26 minutes left.
08:15Holy .
08:16If I this sauce up once, I just won't have French components on it.
08:20I need this to happen fast.
08:23Does anybody need like a second opinion on anything?
08:26Jada.
08:27Yes, sir.
08:28Here.
08:29What's this?
08:30The aqua.
08:31I think once you add the peppercorns, maybe some herbs in there at the end too, so it's nice and sexy.
08:35Heard that.
08:36I definitely feel respected by these guys and I think a lot of that has to do with the fact that I respect them.
08:41I will drop anything in a hat.
08:43I'm sorry.
08:44What's that phrase?
08:45I'll drop.
08:46I'll drop anything I'm doing.
08:47Jada, right here.
08:48Do you want to get a taste?
08:49Yes.
08:50I'll stop what I'm doing with the drop of a hat.
08:52Okay.
08:53Jada.
08:54Yay or nay.
08:55Filet applause.
08:56I'm going to go white because your sauce is dark already.
08:58Thank you, chef.
08:59Seven minutes, ladies.
09:00Seven minutes.
09:01Seven minutes.
09:02I'm not stressed out.
09:04And you haven't even touched your protein.
09:06I know, chef.
09:07I mean, if you don't nail the protein, the rest of it doesn't matter.
09:09All right.
09:10Gonna start protein right now, chef.
09:12Chop that damn squid and pull it up.
09:14Put it on the plate.
09:15It'll be perfect.
09:16What are the trick to these damn things?
09:21Ah, it's already starting to break.
09:24I was worried about that.
09:25It wasn't broken like literally right before I put it on.
09:28Final minute.
09:29Come on, let's go.
09:31Come on.
09:32My duck is not rested enough.
09:34It's bleeding everywhere.
09:3645 seconds.
09:37I need to tell.
09:38Right here, right here.
09:39Throw it to me.
09:41Come on, let's go.
09:4230 seconds to go.
09:43If it bleeds everywhere, it's gonna show that I don't know how to cook duck.
09:45Please.
09:46Ugh.
09:47All right, guys.
09:48We've got to start walking.
09:49Let's start walking, chef.
09:50Key word is walking.
09:51Don't run.
09:52Five, four, three, two, one.
09:55And well done.
09:59Now, listen carefully.
10:00Your dishes will be judged head to head.
10:01Whichever dish gets the point that will go on the menu.
10:04Wow.
10:05Let's begin with the battle of the scallops.
10:08Let's go.
10:09Lisa and Jaden.
10:11Sell it, Jaden.
10:13Right, let's start with Jaden.
10:16Chef, I have a seared scallops with a citrus beurre blanc.
10:19Presentation is stunning.
10:20Well done.
10:21Thank you, chef.
10:22This was a challenge for me because I'm more of a rustic plater.
10:24Hollis, how does that taste?
10:25I like the brightness from the citrus and the scallops are cooked very nice.
10:29It's really nice enough.
10:30Thank you, chef.
10:31Right.
10:32Beurre blanc is exceptional.
10:33Thank you, chefs.
10:34Lisa, describe your dish.
10:35You have pan-seared scallops with a clam and fennel broth.
10:39Hollis, how does that look?
10:40Absolutely amazing.
10:43Scallops are cooked very nicely.
10:45I think it needs a little citrus.
10:47TJ, which one goes on the menu to start this incredible celebration tomorrow night?
10:56Jaden.
10:57Jaden, congratulations.
10:58Well done.
10:59Thank you, chef.
11:00I think that was definitely an upset for Lisa.
11:02Like, I'll be honest, I didn't even see that coming, but I'm really proud of Jaden.
11:06Up next, battle of the squid.
11:08It's so weird that I end up on the season that we're doing something for Johnson & Wales as somebody who went to Johnson & Wales.
11:14Battle of the JWU as well.
11:15This is very important to me.
11:17Chris, please, describe your dish.
11:18I took the squid.
11:19I made it into, like, a, like, sausage kinda, stuffed it, and cannot have anything French without some caviar on the chef.
11:25Everyone loves caviar, so I put a nice lump of caviar on top.
11:28TJ, officially, what do you think?
11:29Um, using the tentacles, you get a little bit of that purple color coming out this grid.
11:32I think it's a little heavy on the caviar.
11:34Caviar's delicious.
11:35Who don't like caviar?
11:36Who?
11:37Does it taste as good as it look?
11:38It's good.
11:39The beurre blanc is good.
11:40The composition of the dish is nicely done.
11:42Good effort.
11:43Well done, Chris.
11:44Anaya, describe the dish, please.
11:45Today, I have a fresh-made spinach pasta.
11:47I flash-fried the squid and a little bit of port wine balsamic reduction.
11:51How did that taste, please?
11:52I think there was a lot of depth of flavor in there.
11:54It was very nice.
11:55I thought the pasta was cooked properly.
11:58It had been a little bit on the thicker side.
12:00I thought the squid was cooked nicely.
12:01It pays a lot of homage to our kind of state dish in Rhode Island.
12:04Yes, Chef.
12:05Calamari, so I appreciate that.
12:07TJ, is he gonna go to the red team or the blue team?
12:10I have tremendous school pride, so if I can't represent JWU for the JWU dinner,
12:14God, I'm gonna be embarrassed.
12:16This is so hard.
12:18I'm gonna go with technique on this one, and I'm gonna go around.
12:34Red team, well done.
12:35Anaya.
12:36JWU Charlotte!
12:37Anaya gets the point.
12:39Woohoo, Anaya.
12:40Another reason for Anaya to talk in the dorms.
12:42There we go.
12:43Good job, Chris.
12:44Good job.
12:45All right, well done.
12:46Thank you, Chefs.
12:47Next up, the battle of the monkfish.
12:50Let's go, Alexandra.
12:51And Jada.
12:53Jada.
12:54So in front of you, Chefs, we have a brown butter poached monkfish.
12:58This dish in itself is kind of a play on bouillabaisse.
13:01I was hoping someone would do a bouillabaisse.
13:04It's gorgeous.
13:05I'm amazed you got anything done in 45 minutes.
13:07A bouillabaisse takes 45 hours, just a marinade.
13:10You smart bitch.
13:12Monkfish is good.
13:13It's cooked properly.
13:14The broth is tasty.
13:15Thank you, Chef.
13:16Good.
13:17Good.
13:18Well done.
13:19Alexandra, please, describe your dish.
13:20It is a velouté poached monkfish with a carrot soup.
13:23Visually, very, very pretty.
13:25It looks beautiful.
13:26Hollis, how was that?
13:27I think the soup might have been a little bit heavy.
13:29TJ, is it the monkfish from Jada or the monkfish from Alexander?
13:33I'm gonna go with Jada.
13:35Jada, congratulations.
13:38Great job.
13:39Right, next up, the battle of the duck.
13:41I am definitely really, really nervous.
13:44Anthony's a powerhouse when it comes to French cuisine.
13:47My heart is just like...
13:49Let's start with Anthony first.
13:51So I kind of did a spin-off of duck a l'orange.
13:53I did a little fennel and frisee salad with a cherry vinaigrette.
13:56TJ, how was that?
13:57The duck is cooked beautifully.
13:58The chive and the red onion, I wasn't expecting that.
14:00That was tasty.
14:01Thank you, Chef.
14:02Okay, Ellie, describe the dish, please, to TJ and Hollis.
14:05I have a pan-seared duck breast with a duck fat creamy farro.
14:09We talk about letting the meat rest, right?
14:11That's important.
14:12You can see what happens when you slice the meat that's cooked to temperature too early.
14:16Color-wise, great.
14:17I love the use of farro.
14:19Does the point go to Anthony on the blue team or Ellie on the red team?
14:23If it goes to Anthony, the blue team have won it.
14:26I just cooked for my life last night and I just want to win a point.
14:31I'm going to make this decision based purely on technique and I'm going to go with Anthony.
14:36Anthony, congratulations.
14:38Well done.
14:39Congratulations.
14:40Well done.
14:41Oh.
14:42Blue team have won the challenge.
14:45We still have a menu item to fill.
14:47The filet.
14:48Henry, describe your dish, please.
14:50We have a classic filet au poivre, green peppercorn, palms puree, and top of a little microcherville.
14:55Out of every dish I've seen, that's the most classic French-looking dish.
14:59Very nice.
15:00Oh, beautiful.
15:01Nice.
15:02Chef, how did that taste for you?
15:04It's perfectly seasoned.
15:06It's great.
15:07Thank you, Chef.
15:08Right, so Sydney, please describe your dish to Chef.
15:10I have a pan-seared filet, palm puree, but I have chives and chevre cheese.
15:14Sure aren't a classic, especially with a filet.
15:16Really beautifully cooked.
15:17Yes.
15:18Man.
15:19Really nice flavor there, though.
15:20Thank you, Chef.
15:21Is it Sydney's from the red team or Henry's from the blue team?
15:23Please.
15:24Henry.
15:25Henry.
15:26Thank you, Chef.
15:27Well done.
15:28Thank you very much.
15:29Blue team, four out of the five dishes.
15:30This is a blowout.
15:31Like, the folks in the stands wanted to see a good game, and they didn't get it because
15:34we blew them the out.
15:37Join me in thanking TJ and Hollis.
15:39Thank you, Chef.
15:40Thank you, Chef.
15:41Thank you, Chef.
15:44That was a landslide.
15:45Oof.
15:46Blue team, you five will be spending the night in one of the Northeast's most popular vacation
15:51hot spots.
15:52You're going to Cape Cod.
15:54Oh, .
15:55Yes.
15:56I'm going home, baby.
15:57That's right.
15:58Jayden's neighborhood.
15:59But you won't be sitting and staring at the ocean.
16:02You'll be soaring over it, parasailing.
16:05Oh, my God.
16:06Woo!
16:07I'm going parasailing, baby!
16:09I'm so excited to show blue team my home.
16:11Usually, I have to cater to the tourists, but today, I'm the tourist, baby.
16:14Red team, we want tomorrow night's celebration to be extra special.
16:18So, you'll be making them a four-tiered anniversary cake.
16:22So, you'll be swapping your chef's hats for baker's hats.
16:25In fact, while we're on the topic of university, it makes me think about dorm life.
16:29No.
16:30Ugh.
16:31Because it's also dorm cleaning day.
16:34Clean sheets, puffed up pillows, all the weird hair gone out of the showers.
16:38Have you seen the dorms?
16:39Oh, my God.
16:40My Lord.
16:41Can we have some Poo-Pourri, please?
16:43Ladies, get to it.
16:44Let's go.
16:45Oh, boy.
16:46Let's go.
16:47This sponge needs to be burned.
16:56Can we get some beers in here?
16:58Yeah.
16:59Well, red team, enjoy cleaning.
17:01Fuck the off right now.
17:04Life sure is grand, isn't it?
17:07Getting in that KitKat mindset, I see.
17:09Ugh.
17:10Who didn't get their sock in the ?
17:12Oh, my God.
17:13This is the one punishment I did not want to get.
17:18Boys are so messy.
17:20I'm a chef.
17:21I'm not a maid.
17:23People are disgusting.
17:25Let's go.
17:26I have, like, an irrational fear of heights.
17:39My mind's just kind of racing right now.
17:40Come on!
17:41Get up!
17:42Henry is bricks.
17:45You can just look at his face.
17:46He's pale.
17:47Don't look so terrified.
17:50Henry, get your together.
17:51You're in the Air Force.
17:52Come on, man.
17:53I love my life.
17:54I love my kids.
17:55Woo!
17:56Oh, this is it!
17:57Oh, my God!
17:58Woo!
17:59Woo!
18:00Woo!
18:01Woo!
18:02Woo!
18:03Holy .
18:04Woo!
18:05Woo!
18:06Woo!
18:07Ohio!
18:08Don't listen to me!
18:10You keep it right here!
18:12Oh, my goodness!
18:13Oh, let's go.
18:14I see oysters!
18:15Oysters!
18:16Like, you guys really whipped ass today.
18:19Like, Jada, I'm proud of you, dog.
18:20Jada, thank you for your little mentorship, too, in the beginning.
18:22Of course.
18:23Because, like, my mind is just racing.
18:24I'm like, I want to do this, this, this.
18:25I said, let's relax.
18:26And I'm like, we're keeping it simple, right?
18:27Simplicity is key.
18:28And I'm learning that so much, this whole challenge.
18:29Hell yeah, man.
18:30We're genuinely glad that you're on our team.
18:31I'm glad I'm here, because honestly, on the red team, I was like, maybe I'm just not
18:36loud enough.
18:37Maybe I'm not, like, dramatic enough.
18:38Maybe I don't have enough beef with everybody, you know?
18:39We need more insight on the girls.
18:40I'm like, I don't have to.
18:41They just aired that out.
18:42There's no secrets to be had over there.
18:43You can just see it.
18:44The red team right now, I bet Anaya is pink.
18:45Just like, I'm not pink.
18:46I am.
18:47I don't know what you're wearing.
18:48I'm not pink.
18:49I'm gonna go pink.
18:50I don't know what you're wearing.
18:51I'm not pink.
18:52That's all right.
18:53I'm not pink.
18:54You're not pink.
18:55I'm not pink.
18:56I'm just not pink.
18:57I'm not pink.
18:58I'm not pink.
18:59I'm not pink.
19:00I'm not pink.
19:01I'm not pink.
19:07Oh, yeah, she's a bit of nice.
19:09They're yelling at each other.
19:10Uh-huh.
19:12I don't like baking.
19:15Baking can kiss my ass.
19:17I opened the bakery at my last job.
19:20I love baking cakes.
19:22Baking sucks.
19:24Are you making a stank face in me, bitch?
19:27Ah!
19:30It's just annoying.
19:31It's making baking not as fun as it should be.
19:34James just left to go to the pool.
19:36I'm stuck here with you guys.
19:38Yeah, sorry.
19:39Sorry, Chef.
19:40I'm sorry, too.
19:42I got a point today, so.
19:46So unnecessary.
19:48Why do you even have to say that?
19:49Are you trying to show out for Chef Michelle?
19:52I'll be in the finale.
19:55Sorry, girls.
19:56Maybe one of you will be there with me.
19:57Is it really a good idea to just continuously piss off
20:00the people that could make or break it for you in the finale?
20:05Look at those faces.
20:07I would think you would want to start, you know, being nice.
20:11These bitches better watch out.
20:12Oh, my God.
20:18Morinio.
20:19See, Chef.
20:20Open Hell's Kitchen, please.
20:21tonight Hell's Kitchen is hosting the biggest culinary celebration in America it's Johnson
20:34and Wales University's 50th culinary school anniversary dinner Chris never did you imagine
20:39when you're funny at university be doing this did you I did not chef in addition to some Hell's
20:43Kitchen Classics tonight's menu features the five winning dishes from yesterday's challenge
20:53can I please get the roasted duck for us can I get the steak or poise the monkfish bouillon base looks
20:59awesome in the center of the dining room is a special VIP 12 top with many of the University's
21:04top representatives including season 3 winner Rock Harper how you doing brother oh my goodness
21:13these yeah likewise clearly this high-profile event has the chefs feeling the pressure five yes
21:19four covers table 21 two scallops two risottos I'm definitely worried that an I and Alex won't
21:26be able to communicate properly on fish station hey you guys ready to walk no scallops aren't ready
21:32I'm responsible for these scallops and lobster this evening watching your lobster it's been a rough go
21:37between and I and myself right here not true and you're probably won't let me speak my piece I
21:42don't care about your pain I know I'm tired of it you're not a team player I'm tired of it I don't
21:47think these are ready either Alex they're ready and I just let me cook without coming over and
21:52telling me how to do it right here chef
21:58Alexandra come here nice cold in the center back in the bag come on
22:04if Alexandra up we both up so Alexandra has to get the correct ladies I want the scallops now
22:11right ladies time out all of you come here sake the ice cold again Alex you said you were ready
22:25was that you Alexandra it's ice cold you can just see the color is raw yes chef come on this is my
22:30alma mater I am not around today Alex get them in the pan let's go this pan is hot as let's go if I
22:37have to be a leader I will take charge and I will do it myself walking scouts now let me feel better go
22:49yeah yeah service please let's go with appetizers starting to move steadily out of both kitchens
22:55walking risotto ready walking some scallops that scallop is like perfectly right Jane with me please
23:03Lisa with me please Jeff Ramsey's calling Lisa and Jaden together to begin splitting up the VIP 12 top table
23:11okay blue team you got two pettuccine two scallops two risotto and red team two pettuccine two scallops two
23:16risotto give me a time please I need five minutes five minutes yes yes count it down let's go how long on
23:21the six top Lisa we're gonna do five minutes out all right we don't have any scallops chef it's a six top yes you
23:27do it's two scallops two rizzo two pettuccine yes chef that's correct okay thank you honestly I think
23:33Alexandra is sometimes in a la la land just kind of like drop them quick drop them quick get them in
23:39there make sure they're dry really good dry I have to keep talking to her I have to make sure that she's
23:43on her all right start flipping start with that one okay you talk to me baby all right three minutes okay
23:50thank you about the cook for Johnson and Wells like this is probably something great I'm ready to walk
23:55all right let's walk scallops and I think it's gonna be a great menu it's super easy it's gonna be
24:01fun blue team come here look it's undercooked it's ice cold in the middle it's undercooked the 12 top
24:09come on get it back in you of all people let's go I need to make sure that I get it together it's
24:15Johnson and Wells so I want to show them how I can cook you know that I don't get that by chef Ramsey
24:20tonight I don't know walking risotto right behind you I'm gonna walk the lobster right behind
24:28hey Rick team come here all of you I'm not serving it it's rock hard yeah chef it's not edible yes
24:37get them going let's go let's go let's go let's go let's go come on let's go I know that Alex is
24:43supposed to be cooking the scallops and lobster for the app station but every time I look over it seems
24:49that Anaya has her hands on the pan lobster how long two minutes chef no a minute one minute I only
24:55need a minute I only need a minute not on my alma mater oh Lord scallops I'm dying let's go so let's go
25:04please Chris walking scallops Henry Chris they're still ice cold they're still ice cold in the center
25:13come on guys all right I think Chris is feeling a little extra pressure tonight because he is
25:21Johnson and Wells alumni Anthony help him out yes chef what do you need for me what do you got I'm good
25:26I'm good okay this kind of weighs me off all right man this is all you then go one and done walking
25:32scallops walking scallops right blue tea yes chef so we've gone from undercooked three times to what
25:42overcooked chef what's happened to you this is your culinary university yes chef get a grip let's go
25:47yes chef it's obvious that Chris is setting us back his scallops got sent back three times I mean
25:53some are overcooked some are undercooked yo you gotta hold on chef I need another one of scallops no
26:01scallops to sell I overcooked scallops I don't have any more scallops so I'm running around looking for
26:06scallops there's no more scallops anywhere I can't sell without these scallops no scallops no I have none
26:12it's 25 minutes into Johnson and Wales 50th anniversary dinner and New Jersey's Chris is shell
26:25shocked after running out of scallops where are the scallops stop I need another order scallops did you
26:30look in the back did you look at it because we had enough orders you shouldn't be out how where are
26:38they where are they where are they where are they like I have to pull it together like I got to get
26:45them out as soon as possible we're at 90 seconds on that 12 top guys 90 seconds heard scallops how are
26:51you looking if it's not cooked I'm not selling I'm sorry I might get yelled at okay ready to walk walking
26:56finally
27:00go the Johnson and Wales 12 top finally receives their appetizers and the reviews are overwhelmingly
27:11positive that's really good juicy very delicious on order for cover number 23 entree to monkfish to steak
27:20heard yes chef I have four minutes out two strip two monkfish steak the abbreviation of steak tonight
27:27I got it okay steak heard so steak means filet so that means whenever I hear steak I got to put on a
27:35filet you ready to walk let's walk let's walk two strip two monk steak two monkfish two steak chef very hot I hope so
27:44I don't know it's a kitchen yes chef
27:48Ellie nicely cooked thank you chef
27:51service please right fire now two duck two steak four minutes two duck two strip
27:57oh
27:59or to steak
28:01with Ellie feeling the heat on the meat station in the blue kitchen chef Ramsay is firing
28:08two monkfish two steak seven minutes to the window
28:11tonight chef Ramsay puts me on meat station solo I'm actually feeling pretty good I know how to cook a
28:18piece of meat so this is not new for me
28:20hello Jada
28:21on
28:22oh come here young lady
28:24yes chef
28:25blue team come here
28:26how do we forget first of all
28:28that was my fault chef
28:29I fired two monkfish two steak
28:31yes chef
28:32do you not remember me asking you that
28:33I do remember chef
28:34do you not remember
28:35yes chef
28:36oh
28:37five minutes to the window guys
28:38let's hear it
28:39Tartisan four two monkfish two steak
28:40I think I was a little too in the zone
28:42and I was like
28:43where am I
28:44Jada
28:45I'm asking for leadership
28:46and so I turned my bag and I'm like
28:48silent
28:49which proves me one thing
28:50you can cook but you can't lead
28:51that's obvious
28:52I think we all know that that's not true
28:55but this is a test
28:56I'm gonna use it as motivation
28:57because I know I can lead
28:59walking to the window a two
29:01filet two monkfish
29:02all right
29:03two booyah
29:04behind
29:05hot pan chef on your left
29:09Jada come here
29:10yes chef
29:11nicely cooked
29:12thank you chef
29:13why are you holding it back
29:14I don't know
29:15yes chef
29:16I do not know
29:17hey young lady
29:18yes chef
29:19when you're cooking to finesse like that
29:20you gotta drive in
29:21yes chef
29:22let's go
29:23behind
29:24as Jada bounces back with perfectly cooked meat
29:25right fish and meat come here
29:26it's once again
29:27time for both kitchens to deliver for the special VIP 12 top
29:31red team
29:32it's two salmon, two duck, two steak
29:33blue team
29:34it's two salmon, two monkfish, two steak
29:35how long
29:36six minutes
29:37we can do seven
29:38let's go
29:39seven minutes on the six top
29:40I definitely think I could have ran fish by myself tonight
29:42salmon is going in the oven right now
29:44I don't know what the Alex is doing
29:46we're five out on the 12 top
29:47five out
29:48five out
29:49two salmon, two duck, and two steak
29:51yes ma'am
29:52I'm gonna show that I'm a leader tonight
29:53so I'm kind of pushing her aside
29:55like I don't really need the help
29:56but you know follow me up and you can be very helpful
29:59and is there anything I can give for you besides get you sauce
30:01no ma'am
30:02I think I am good
30:03and I is pushing me out of the way
30:06I'm not gonna start yelling and pushing her or fighting with her
30:09or being unprofessional
30:11Alexander you can't just stand there
30:13yes chef
30:14that's not a sign of a leader
30:15yes chef
30:16drive the ticket
30:17yes chef
30:18you can't let anyone bully you
30:20you have to stand your ground
30:22especially here
30:23do you need your anything
30:25walk
30:26no ma'am I think I am okay right now
30:27heard
30:28and I definitely successfully bullied Alex right off that station
30:32walking two strip and two duck
30:34walking salmon
30:38nicely cooked
30:40duck is beautifully done
30:42alright guys I am walking
30:43salmon walking
30:44go please let's go
30:4812 top let's go
30:49once again
30:51Johnson and Wales
30:52VIP 12 top
30:53is awestruck by their dishes
30:55whoever cooked this
30:56they can give me a run for my money
30:58and with the big table in the clear
31:00that's top notch
31:01both teams are working on their final entrees of the night
31:05walking right now
31:06keep it up guys
31:07we're gonna keep pushing
31:08service please
31:09it's really good
31:11seasoned really well
31:12this sauce is good
31:17thankfully
31:18our esteemed guest from Johnson and Wales
31:20extremely happy
31:21I however
31:23am not
31:27because I know we can be better
31:28especially at this stage of the competition
31:30you're the top ten
31:35so the winning team tonight
31:37is neither of you
31:56and it pains me
31:59we had the same silly mistakes in the red kitchen
32:02as we did in the blue kitchen
32:04it was a mirror image
32:06ice cold in the centre
32:08back in the
32:09pan
32:10come on
32:11ice cold in the middle
32:12it's undercooked
32:13the 12 top
32:14come on
32:15they're ice cold again
32:16they're still ice cold in the centre
32:17come on
32:18nobody had the edge tonight
32:19so
32:20red team
32:21blue team
32:22head back to the dorms
32:24and come back to me
32:25with two individuals
32:26from your team
32:27you could do without
32:28is that clear
32:29yes chef
32:30get out of here
32:31you know
32:32you know
32:33you know
32:34I wanted to make my school proud
32:35and I failed
32:36miserably
32:37well
32:38let's just
32:39let's just break it down
32:40I know I'm going up there
32:41I'm out there
32:42but like for the y'all four
32:43we've got to figure something out
32:44so now we've got to go down to details
32:46at this point
32:47no?
32:48alright
32:49the chef was on your ass
32:50about communication and leadership
32:51and I think he's harder on me
32:52because he knows that I can
32:53but I think when it comes down to it
32:55the criteria should be overall
32:57yeah overall
32:58it has to be overall at this point
32:59challenges
33:00you know
33:01yeah at this point
33:02where do we meet that at then
33:03so where does that
33:04shh this is hard bro
33:05it is
33:06yeah
33:09this sucks
33:11so I will take ownership
33:13on the fact that I messed up
33:15I'm going to say just fish station
33:17I say Alex and Anaya
33:20yeah I guess we should go with fish tonight
33:22I did salmon and monkfish tonight
33:25so
33:27personally for myself
33:28I didn't have any mess ups
33:30but that lobster that went up
33:31didn't you cook that one?
33:33okay
33:34so myself and Alex saying
33:36Anaya has this
33:39big ass head right now
33:42quite frankly
33:43I bail fish out
33:45everything that came back
33:46I fixed it
33:47I see right through it
33:48like
33:49translucent
33:50I took leadership
33:51and I fixed everything
33:52that came back on fish
33:53but you also didn't really give me a chance
33:55to try to fix my mistake
33:56if you're tanking
33:57and you're like falling down
33:58I wasn't tanking
33:59when you're not allowed to work your station
34:01it's hard to
34:02as far as Anaya's behaviors
34:04and toxicity goes
34:05I think more and more people every day
34:07are noticing it
34:08I didn't make any
34:09up tonight
34:10so I feel like it's a kick in the nuts
34:11for me
34:12to go up
34:13just because it's a joint station
34:14yeah
34:15that was how it went
34:16wait wait wait wait wait
34:17you still think that it's you and Anaya?
34:18yeah
34:19blue team
34:38have you come to consensus?
34:40yes chef
34:41Jada, blue team's first nominee and why?
34:43our first nominee chef is going to be Chris
34:45tonight he had scallops that got sent back very frequently
34:50blue team's second nominee and why?
34:52our second nominee chef is going to be Jaden
34:55what it really came down to chef was a cumulative vote
34:58of who we think is one of the weaker chefs on the team
35:00based off everything that we've seen so far in this competition
35:03okay
35:04red team have you come to consensus?
35:06yes chef
35:07Sydney red team's first nominee and why?
35:09chef our first nominee is Alex
35:12unfortunately chef we did have scallops and lobster that were sent back multiple times off the fish station
35:19red team's second nominee and why?
35:22chef our second nominee is Anaya
35:25same reason as the first
35:27fish station is ultimately what we had the most issues on
35:29Anaya, Alexandra, Chris, Jaden
35:32step forward please let's go
35:34Chris
35:36cooking for your school
35:37what the happened tonight?
35:38chef first of all it's embarrassing that I did that to my school
35:40that's not who I am that does not represent Jocelyn Wells or myself
35:43I literally have to own it I dropped the ball
35:45Jaden
35:46why are the blue team casting you as someone that's the weakest?
35:49it really just came down to the couple of challenges chef
35:52do I agree with it? no
35:53so in your mind who's weaker than you?
35:55chef when it comes down to service I would say Henry
35:58he's not as vocal as me he doesn't communicate as well as me
36:01and at the end of the day challenges is not what's going to run the kitchen it's leadership
36:05that's right
36:06I'm looking for a leader
36:10Anaya tell me from your perspective what happened?
36:13chef I sent perfect proteins every protein that came back I also fixed I took control
36:18so you didn't deliver me a raw lobster?
36:20no chef
36:21so Alexandra I just want to be clear that was all you
36:24I can't say that it was all me due to the fact that I wasn't trusted to finish anything myself
36:29Anaya
36:31yes chef
36:32were you micromanaging?
36:33no chef
36:34I think that accountability matters and I think the reason I've been up here so much
36:38is because I'm not afraid to be accountable and a leader has to be accountable
36:43and I don't think that a true leader trashes people behind their backs makes fun of them behind their backs
36:48and to me skills can be honed finesse can be honed but you cannot teach character
36:54and a true leader has character and treats other people with respect regardless of how they feel about them
36:59is that toxic in the routine?
37:01yes
37:07one thing I can say is that skills can be honed finesse can be honed but you cannot teach character
37:13and a true leader has character and treats other people with respect regardless of how they feel about them
37:18is that toxic in the routine?
37:19yes
37:24Ellie is it that toxic?
37:26I do think that there are problems in the red team
37:30yes chef
37:31explain Ellie
37:32I think that there is a lot of hostility and a lot of sideways under the breath
37:36or just whack comments that are made
37:39who's making whack comments?
37:40who is that?
37:41I feel like Anaya talks a lot of out of place chef
37:45Anaya?
37:46there's a lot of comments
37:47yes chef
37:48there are people on the team or that used to be on the team who felt like they couldn't speak up
38:01why couldn't they speak up?
38:02they watched me get bullied the first few days I was here and they didn't want it to happen to them
38:17oh my god
38:18Anaya
38:19regardless of what they're saying about me chef it's not true I stand true to where I am this is a competition
38:23I am one of the best chefs here and I'm ready to fight
38:33my decision is
38:37Jaden and Anaya
38:40both of you get a grip back in line
38:42yes chef
38:44the person leaving Hell's Kitchen is
38:50Alexandra
38:53first of all I appreciate your passion let's get it absolutely clear
38:56but you yourself said to me recently
38:59chef if I screw up again
39:01it'll be my time to leave Hell's Kitchen
39:03yes chef
39:04and tonight you did just that
39:06please give me your jacket
39:07been a pleasure
39:08thank you
39:09and I'm sorry about the hostility
39:11me too
39:12good luck you guys
39:13bye Alex
39:15bye Alex
39:16red team
39:17a warning to you all
39:18I never want to hear about a toxic environment amongst you again
39:23the one thing I maybe did here is that I gave my other teammates on the red team the courage to advocate for themselves
39:29tonight I think they spoke the truth and I hope it's a wake-up call for Anaya
39:34after tonight I don't know if the red team is going to be able to stay out of the drama but if they're smart they will
39:39Chris
39:40yes chef
39:41young man you're on thin ice
39:42yes chef
39:44back in line
39:45one of you
39:46is going to bring a championship home to their state
39:49stop worrying about the being best friends
39:52just being the best that you are
39:54is that clear
39:55yes chef
39:56then get out of here
39:57to hear the entire team like essentially say I'm like a toxic person I'm like going forward it just kind of seems like they're trying to get me out of here
40:07maybe I'm turning into the next Alex but unlike Alex I'm not taking it personally
40:12Alex is definitely a martyr tonight chef Ramsey knows that Anaya is a bully and now the bear has been poked she's going to rampage
40:22take a step back
40:23that's what it is
40:24okay
40:25that's what you don't do
40:26okay
40:27and I'm going to be more friendly with Anaya I mean is she very strong minded yes is she always the nicest person no but who gives a if you have any friends in this competition all I'm worried about is being the next winner of Hell's Kitchen
40:39I never want to see the competition spirit turning into something negative so I admire Alexandra for having a voice against bullying I just wish her ability in the kitchen had been equally strong
40:56next time on Hell's Kitchen Battle of the States
40:58get out of here
40:59I can only classify Anaya as being a bully
41:02will the fallout from elimination
41:04she's a mean girl bully
41:05I hate mean girls
41:06be a wake-up call for Anaya
41:08you think I'm hostile Jaden?
41:11and cause her to turn over a new leaf
41:13Sid if you need help let me help you
41:15you want aromatics in it?
41:16yes please
41:17thank you Anaya
41:18yes ma'am
41:19whatever you need let me know
41:20or is it all just a calculated ploy
41:22what do you need from me?
41:23just taste these
41:24I'm ready to murder these bitches
41:26it's good
41:27New York strip
41:28I can walk
41:29as she puts into action her plan to get revenge
41:31Ali
41:32Miss Ram
41:33look at me
41:34that's not cooking with passion
41:35you know and I know
41:36mmm
41:37prepare to get annihilated
41:39stop it
41:40that was good
41:41it's all next time
41:42on Hell's Kitchen Battle of the States
41:44which celebrity recruits will survive the final
Be the first to comment